S’mores Peanut Butter Cookie Cups

Sometimes a good peanut butter cookie needs a little upgrade — like turning it into a crumbly peanut butter cookie cup, topped with warm gooey mini marshmallows, and a few decadent chocolate chips, ya know? Well, friends, if you feel you’re ready for such an upgrade, I’d like to introduce you to these gluten-free vegan s’mores peanut butter cookie cups {warning: highly addictive!}.

Instructions

Place coconut oil, maple syrup, vanilla, peanut butter and salt into a mixing bowl and use an immersion blender to combine everything into a smooth mixture {or mix well by stirring with a wooden spoon — though blending is much faster}.

Add coconut flour and tapioca and mix everything together with a wooden spoon {or use your hands} until mixture is well-combined.

Divide this mixture evenly between the 12 mini muffin cups in the tray. Press mixture down with your hands to form little cups {lining the walls and base of the pan}.

Bake in a pre-heated oven for 10-12 minutes, until edges begin to turn golden. Remove from oven but keep it running. Top each cookie cup with 2-3 mini marshmallows and a few chocolate chips. Return back to the oven and warm for another 3-4 minutes. Remove from oven and allow cookies to cool for about 10 minutes prior to removing them from the pan. Enjoy!

Optional: use a blow torch or place the pan under the broiler in your oven for a minute or so if you like your marshmallows really toasted.

Thanks so much, Christina! I absolutely share your sentiments on these ;)

P.S. So sorry for the super late response here. I just discovered my site has been throwing a whole lot of genuine comments into the spam folder and I just noticed them all in there today, yours included! : /